Millionaire's Shortbread
Bake

Millionaire's Shortbread

Last updated:

A rich, three layered bar with buttery shortbread on the bottom, a thick caramel filling in the middle, and a glossy chocolate top, sliced into neat bars. A festive indulgence that looks impressive but comes together in stages with minimal fuss. Baked and set in the Cumin Co. Baking Tray, each layer sets evenly for clean, defined slices.

The cookware that makes it

Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
Save 22%
Moringa (Green)
Moringa (Green)
4.8
No. 10 Enamel Cast Iron Dutch Oven (5L)
₹6,467 ₹9,199
Save 30%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%

Time

Prep
20 min
Cook
45 min
Total
65 min

Ingredients

1 serving
  • 1.5

    cups all-purpose flour (maida)
  • 0.25

    cup sugar

  • A pinch of salt
  • 0.75

    cup unsalted butter, chilled and cubed
  • 1.0

    cup condensed milk
  • 0.5

    cup unsalted butter
  • 0.25

    cup brown sugar
  • 2.0

    tbsp golden syrup or honey

  • A pinch of salt
  • 1.5

    cups dark or milk chocolate, chopped
  • 1.0

    tbsp butter

  • Flaky sea salt, for garnish (optional)

Method

  1. Preheat the oven to 180°C (350°F). Grease the Cumin Co. Baking Tray and line with parchment paper.

  2. For the shortbread, combine flour, sugar, and salt in a Mixing Bowl. Add the chilled butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs, then press together until it just comes together as a dough.

  3. Press the dough evenly into the base of the prepared tray, using the back of a spoon or your fingers to flatten it into a firm, even layer.

  4. Bake for 18 – 20 minutes, until pale golden. Remove and let it cool slightly while still in the tray.

  5. Meanwhile, make the caramel: combine condensed milk, butter, brown sugar, golden syrup, and salt in the  over low heat.

  6. Cook, stirring continuously with the Cumin Co. Silicone Spatula, for 8 – 10 minutes until the mixture thickens and turns a deep golden colour, thick enough to coat the back of a spoon.

  7. For the topping, melt the chocolate and butter together, either over a double boiler or in short bursts in the microwave, stirring until smooth.

  8. Pour the melted chocolate over the set caramel layer, spreading evenly to cover completely. Sprinkle with flaky sea salt if using.

  9. Refrigerate for at least 1 hour until the chocolate sets fully, then lift out and slice into neat bars using a sharp, warm knife.

Serving suggestions

Serve at room temperature, boxed up for festive gifting or added to a dessert platter alongside other bars and fudges.

Cumin Co. Expert Tip

Warm your knife under hot water and wipe it dry before each cut — this glides cleanly through the set chocolate and caramel layers without cracking the top or dragging the caramel, giving neat, professional-looking bars.

Cleaning & care guide

Allow the Cumin Co. No 10 Enamel Cast Iron Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any caramel residue. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub for stubborn spots, preserving the enamel's glossy finish.